Halibut with fennel curry, romanesco, bergamot and oyster leaves

The guest chef for November is Stephen Toman, chef and owner at OX* in Belfast, United Kingdom. Stephen left his home town of Belfast to work in the USA and Paris, where he learned new skills in various inspiring kitchens. For instance, he worked for Alain Passard at the restaurant L'Arpège*** in Paris. Over the years, he developed a unique and enthusiastic approach to seasonal products. Sustainability is therefore a big priority for Stephen, who works with sustainable fish and top-quality meat, and devotes great attention to seasonal fruit and vegetables.

He returned to Belfast and opened OX* in 2013 with sommelier Alain Kerloc'h. The duo put Northern Ireland well and truly on the culinary map. He presents the wonderful seasonal products of the Irish countryside in simple but technically sophisticated dishes. The dishes at OX are designed in such a way that every element on the plate plays an essential role. Stephen shares three compositions with us, including his 'signature dish' halibut with fennel curry, romanesco, bergamot, and oyster leaves.

Creation by Stephen Toman, OX* Restaurant, Belfast, United Kingdom.

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